Preheat the oven too 356°F

Crack the eggs into a glass bowl, mixing them until airy and fluffy.

Add half the sugar into the eggs slowly with the caramel flavouring until custard-y.

In a separate bowl mix your salt, flour and left over sugar.

Add the dry ingredient mixture into the wet ingredients, a cup at a time, gently folding the dry ingredients in, after all the dry ingredients have been mixed in, use a whisk or stand mixer to make the mixture airy.

Pour the cake into a medium cake tin, and bake until golden brown, or until you can stab it with a knife and pull the knife out clean.

Leave the cake to cool on a cooling rack for 1-2 hours

While the cake is cooling, it's time to make the butter cream frosting.

Add your butter and powdered sugar into a bowl, folding the sugar into the butter gently, to avoid making sugar clouds. (if the frosting tastes like it needs more sugar, add sugar accordingly)

Add a teaspoon of vanilla extract to the frosting, and whisk until it makes soft peaks.

Once the cake is fully cooled, slice in half, frosting the centre and top of the cake, you can serve as is, or wait for butter cream frosting to firm up either way you'll have a delicious cake!